Tag Archives: air eater does vegan mofo

Sometimes I find watching cooking shows, it seems the chef just throws things together. I figure, why can’t I do that with raw food? Here I’m using the week’s crust and cashew cheese, but I mixed in a bit of sweet basil. What a difference basil makes. I can’t say I was upset if I got some on my fingers, I was licking the spoon after I transfered the cheese out of the food processor.

How creamy is this? Who can miss regular cheese when you have such a lovely cruel free substitute? Totally worth trying for yourself.

This time I broke the buckwheat groat psyllium seed husk crust by hand into a rustic rectangle and I think this gives the pizza its own character. It’s not perfectly cut, nor is it too awkward a shape.

I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.

The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.

2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.

3. Toppings:

As you can see I went a little topping heavy with this one. I started with a base of massaged kale, then added spiralized carrots, corn, cauliflower, tiny bits of red pepper, and hollowed field cucumbers. I’m not a fan of seeds of the cucumber, and what’s the point; it will just make things soggy and rather messy.

The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.

This week I decided to try a new crust that and I was happy to find a recipe from a local raw Chef named Pedja, who is the Head Raw Chef at a very lovely grocery store (Nature’s Emporium) in a town north of Toronto called Newmarket. I’ve had the pleasure of meeting this fine young man and he is quite warm, intelligent and worth a listen. I’ve written about the amazing pizza and sun burgers he’s produced for Nature’s Emporium in their raw food section, they are worth the drive. I hope he comes out with a cookbook, because I would LOVE to make the pizza he sells in the store. It’s full of flavour and impact.

I followed the instructions, but what I should have done was add: garlic (raw or powder), oregano, thyme, sage, marjoram, paprika, white pepper, chili and chipotle. That is what I would have done if I made this again. I would have used at least 1/2 tablespoon of each. I liked the texture, but the flavour was lacking in the dough.

This is my attempt at a ‘deep dish’ pizza, it was easy to make the indent of the crust as the dough is super easy to work with.

2. Cheese:
I am a cashew nut, but for this one I used macadamia nut (1/2 cup), a pinch of Himalayan pink salt, 2 tbsp Nutritional Yeast, 1 clove of minced garlic, 2 tbsp lemon juice.

3. Toppings:
I felt this was a tabouleh inspired by using parsley and red onion. I spiralized carrots because I love the colour/texture contrast. This format will satisfy the carb lover in you.

A simple three topping pizza that is a quick snack/meal for any occasion.

Once you have the crust made the toppings are literally limitless. I figured that it would make sense to have the cheese reflect the toppings I had on hand. I find the best food is really what you have in your pantry/fridge. Topping a pizza is almost like creating a bento box. I can’t imagine just using one colour, it makes sense to try to represent a few colours to really make the food appealing. They saw you eat with your eyes first and I completely think that is true.

The beauty of making a lot of one crust is that you make make it into different shapes and this time I made the crust into a rectangle. I like how the edges curled providing a bit of a lip and that helped with the cashew cheese.

It’s here, it’s here, the month of vegan food blogging. Isn’t that every day you ask? Yes and no. Some blogs, like Air Eater aren’t strict food blogs and host give aways or product reviews. Vegan MoFo is all food all the time. I can’t wait to see the lovely photographs of people who take better pictures than me. Seriously! I just about die when I see how well the shots are taken and the food is presented. So pretty!

Last year I tried to do an all Bento Japanese theme. This year I am doing raw pizza! Who doesn’t love pizza? So many ways to make it, so many toppings, just delicious all around.

Here’s my first post. What I did was make the same crust three different ways, so I’ll be blogging about each pizza per day.

The components are as follows:

1. Crust
2. Cheese
3. Toppings

1. Crust
I used a tomato bread recipe I adapted from the fantastic Gena of Choosing Raw.Here’s the link from the original time I made the bread. I tend to add a lot of Italian Seasonings, plus dehydrated onion, sometimes a touch of agave; depends on my mood. I like my bread a bit thicker than a cracker, I find this recipe is incredibly tasty and packs a punch.

As you can see the crust darkened and I chose to flip it so the bottom was the face because I liked how the edges curved and formed a little cusp to keep the cheese in.

I thought by some miracle that blending sun dried tomatos and carrots would make a paste. No, it just makes some kind of mush that isn’t bad at all, but not what I expected. I figured for my first post I’d do something traditional and go from there. One pizza down, just another 14 to go. I intend on doing Wordless Wednesdays and posting videos of raw pizza recipes for Fridays.

Hope your Vegan MoFo is going well so far and thanks for dropping by! If you make the pizza, let me know, I’m always curious how people make out with it.

I wish I had fruit/veg carving skills, but this is the best I could come up with. You know when you go to some asian restaurants and the presentation is so beautiful, like a radish looks just like a rose? I wish I could do that. I was fiddling about and I didn’t even think I was going to make a bento, I was just going to skip posting and take a night off, but then I really started to see something fun and Pac Man came to me. Yes, he did.

What am I talking about? Check this:

As I didn’t really make anything, other than the corn, rice and the soy beans, I’m just going to post the picture of each “box” section. I am trying to do more raw food in my diet and thus reflected here. I am totally going to have to make tempura again though. Hhhhm…tempura.

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